If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Spray a 9 x 13-inch baking dish with cooking spray. In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt. Cover the dish tightly with foil and bake for 40 minutes
I suppose it all started with Peter Mayle’s A Year in Provence (and all his books that followed)… the food descriptions alone are enough that by the time I got to Encore Provence I pretty much needed to read accompanied some nibblies and wine
In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible. Cover the casseroledish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed
stir in chicken and cooked pasta, mixing to combine. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 4 Add half of the mixture to baking dish
A little leftover rice creates a heartier version of this healthy casserole, although serving it over pasta or your grain of choice–even with some crusty bread–works well, too
This dish is one that my mom taught me, and it is very scrumptious. Because of its relatively low cost, chicken is one of the most used meats in the world
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